Spaghetti with Lentils

Source: thebellyrulesthemind.net

• 32 oz. marinara sauce
• 2 cups lentils, rinsed
• 16 ounces spaghetti, broken in half
• 10 cups water
• 1 tsp salt
• parsley for garnishing

1. Add marinara sauce, lentils, spaghetti, salt and water. Stir well to combine and make sure pasta is submerged in liquid. Cover lid and turn valve to Seal.
2. Pressure Cook on "High" or “Manual” for 10 minutes. When the timer goes off, turn valve to Vent to Quick release the pressure.
3. Stir together again and Keep Instant Pot on Warm. Let it wait for about 5 minutes, before serving. Garnish with parsley.

Chickpea Curry with Rice

Source: thefoodieeats
https://thefoodieeats.com/instant-pot-curry-chickpeas/?fbclid=IwAR0nhXft4fOLP7lWR4NhJ4Y2SgfH_pIQh0RMrAKx-_Y6tP4tiyXKAwoWeC0

Ingredients

• 2 Tbsp. olive oil
• 1/2 cup yellow onion diced
• 1 1/4 tsp. sea salt divided
• 1 tsp ground ginger
• 1 Tbsp. garlic minced
• 2 Tbsp. curry powder
• 14.5 oz tomatoes fire-roasted, diced
• 13.5 oz. coconut milk
• 2 cans (13.5 oz each) chickpeas drained
• 8 oz. fresh baby spinach

Instructions

• Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.
• Stir in tomatoes (using liquid to deglaze the bottom of pot), followed by chickpeas, coconut milk, and remaining salt. Mix well.
• Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
• Finally, add spinach and mix until fully wilted. Serve with rice.

Lentil Tortilla Soup

Source: peasandcrayons.com

Ingredients

• 1 cup diced onion
• olive oil for frying 
• 1 bell pepper diced
• 1 jalapeno pepper diced
• 2.5 cups vegetable broth 
• 15 oz canned crushed tomatoes
• 1/2 cup mild or medium salsa 
• 15 oz can black beans (drained + rinsed)
• 15 oz can pinto beans (drained + rinsed)
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 cup cream cheese (vegan: use cashew cheese)
• 1 tsp salt
• 1 TB taco seasoning

Garnishes:

• crushed tortilla chips 
• shredded cheddar or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• pico de gallo
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instant Pot: place all ingredients except cream cheese in pot.  Seal lid, set high pressure for 15 minutes, & let pressure naturally release.  Stir in cream cheese.

Stovetop: Same as above but let simmer (with lid on pot) until lentils are cooked.